Physicochemical Stability of Compounded Creams Containing alpha-Hydroxy Acids
Author(s): de Villiers Melgardt M, Narsai Kirti, van der Watt Jakkie G
Issue: Jan/Feb 2000 - Compounding for Pain Management
View All Articles in Issue
Page(s): 72-75
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Abstract: The stability of creams containing the
a-hydroxy acids (AHAs), lactic acid and
glycolic acid, extemporaneously added
to aqueous cream, BP or hydrophilic
ointment, USP, and subjected to five
freeze-thaw cycles ranging from –4
to 40°C was studied. The pH, viscosity,
spreadibility, density, appearance
and potency were measured after
each freeze-thaw cycle. Compounding
with hydrophilic ointment, USP produced
the most stable creams; but
the addition of the AHAs caused a significant
decrease in preservative levels.
The preservatives methylparaben and
propylparaben were not hydrolyzed
in the hydrophilic creams if the
AHA was partially neutralized to a pH
above 3.5.
Related Keywords:
AHAs, alpha-hydroxy acids, appearance, creams, density, glycolic acid, lactic acid, pH, preservatives, spreadability, stability, viscosity
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